Broccoli Rabe and Olive Pizza

If you’re trying to eat healthier this year but still love pizza as much as we do, try this lightened-up version made with whole-wheat pizza dough and part-skim mozzarella, which is topped with pleasantly bitter broccoli rabe. The pizza is perfect for a meatless Monday meal, but, cut into small squares, it also makes a great snack or appetizer.

 

Broccoli Rabe and Olive Pizza

 

Ingredients

 

• 1 lb. (500 g) purchased whole-wheat pizza dough, at room temperature
• 2 Tbs. extra-virgin olive oil
• 1 large garlic clove, minced
• 1/4 tsp. red pepper flakes
• Pinch of salt
• 1 bunch broccoli rabe, about 3/4 lb. (375 g), thick stems removed
• All-purpose flour for dusting
• Cornmeal for dusting
• 1/2 lb. (250 g) part-skim mozzarella cheese, coarsely grated
• 1/4 cup (2 oz./60 g) pitted niçoise olives

Directions

 

1. Position a rack in the bottom of an oven. Place a baking stone on the rack. Preheat the oven to 550°F (290°C), or the highest setting, for at least 45 minutes. While the oven heats, punch the dough down and turn it out onto a work surface. Shape it into a ball. Cover with a clean kitchen towel and let rest for 30 minutes.

 

2. In a small bowl, combine the oil, garlic, red pepper flakes and salt. Let stand for 30 minutes to allow the flavors to marry.

 

3. Bring a large pot three-fourths full of salted water to a boil over high heat. Add the broccoli rabe and cook until tender, 2 to 3 minutes. Drain and cool under running cold water. Gently squeeze out the excess water. Coarsely chop the broccoli rabe.

 

4. To assemble the pizza, lightly flour a work surface. Roll out the dough into a round 13 to 14 inches (33 to 35 cm) in diameter. Generously dust a pizza peel or rimless baking sheet with cornmeal and transfer the dough round to it. Working quickly, spread the cheese evenly over the dough, leaving a 3/4-inch (2-cm) rim uncovered. Top evenly with the broccoli rabe and the olives. Brush the rim with some of the seasoned oil, then drizzle more oil evenly over the pizza.

 

5. Immediately slide the pizza from the peel onto the baking stone. Bake until the crust is crisp and browned, about 8 minutes. Remove from the oven. Brush the rim of the crust with any remaining oil, and serve. Serves 2 to 3.

 

 

 

Find more wholesome recipes for every day of the year in our book
Healthy Dish of the Day, by Kate McMillan.